February 8, 2010| by gabriela
It has been a busy end of 2009. I love beginnings and 2010 is promising. I am sure it will bring us opportunities to make it a better year.
January 28, 2010| by Gazy
Yorisato Iwata, SCAA member, talks softly but wisely. He silently watches what goes on around him. His first visit to Colombia was different to his visits to other countries. He is used to meet with executives in their offices, but in Colombia we took him to visit the farms, to talk to the farmers and their crews so he could get a close look at the people who cultivate the coffee that he will sell. He also had the opportunity to taste several of the foods and drinks that the campesinos enjoy and, of course, to savor coffee freshly roasted, ground and brewed right at the fincas by the growers themselves.
GK. - How long have you been involved in the coffee business and how?
January 24, 2010| by shawn
Last week, I volunteered at a booth at the Fancy Food Show in San Francisco. The booth belonged to the Hawaii Coffee Association and its purpose was to promote Hawaiian coffees. Few other booths were dedicated to coffee at the show, consequently, plenty of folks stopped to sample our brews.
January 15, 2010| by scottpiro
OK. Biscotti’s first post was well received. Blessing/curse. Now what should I write about this week?
November 30, 2009| by gabriela
Photo by Blogdeguatemala.com
Landing in Guatemala City is a pleasure to the sight. Clear blue sky, sunlight softly caressing the magnificent volcanoes, gently reminding us they are still alive. Agua volcano nourishes coffee plantations soils with sand, once in a while, and Fuego and Pacaya send some lava smoke to recall all their energy. This type of soil, microclimate, altitude, varieties and the right process combine to produce Guatemala's finest coffees.
November 12, 2009| by paradiso
Biography of Mayco Castro, the owner of Cafe Paradiso. The story describes Mayco's passion and history with coffee.
November 12, 2009| by wlush
As if it wasn't complicated enough.
Sometimes I think that coffee is more complicated than wine. Forget about the up-front factors, like location, weather, ripeness of the fruit, processing, aging, etc. They both have those things in common. I'm just talking here about the final enjoyment.
November 3, 2009| by Alun
I well remember the proverbial first day of the rest of my life. I had arrived in Bali at 10.30pm after leaving Wellington some 23 hours previously and transiting in Sydney. I was on a QANTAS flight packed with an eclectic mix of middle aged holiday makers heading for resorts and surfers heading for sparkling white sand beaches and the perfect wave. The only thing they all seemed to have in common was an unquenchable thirst for booze. When the crew came around with the immigration cards, the guy from Cronulla sitting next to me filled in BALI under “what country are you arriving in” and grabbed another 2 cans of Fosters.
November 3, 2009| by shawn
Last week, I had the great pleasure of co-hosting the Specialty Coffee Association of Europe's (SCAE) origin tour to Hawai‘i. Ok, I wasn't really hosting; rather, I was giving moral support. Andrew Hetzel of Cafemakers did all the hard work and many hours of driving. I just tagged along to offer what knowledge I could.
November 1, 2009| by Alun
For most people the geography lesson is not necessary. Java is a name that has been closely associated with coffee ever since the Dutch East Indies Company began growing the trees on the island in the early years of the 17th Century. The Island, surrounded by the warm waters of the Indian Ocean and the Java Sea, runs roughly due West to East for a little over 2000km. Rich, alluvial plains near the coast are ideal for growing rice, mango, sugar cane and other crops, while the steep volcanic slopes that densely dot the island are where most of the Arabica Coffee is grown. The combination of ideal temperatures, just the right altitudes and humidity and of course the soil types and sunshine hours mean Java has most of the natural attributes to produce quality coffee.